# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine rice, chilled (preferably day-old)
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup diced bell pepper (red or yellow)
04 - 1 cup chopped small broccoli florets
05 - 1 cup sliced sugar snap peas
06 - 3 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
→ Sauce & Seasoning
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon vegetable oil (for frying)
12 - 1 teaspoon rice vinegar
13 - ½ teaspoon chili flakes (optional)
→ Garnish
14 - 2 tablespoons toasted sesame seeds
15 - ¼ cup fresh cilantro, chopped
16 - Lime wedges (optional)
# How To Make It:
01 - Warm vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add carrots and broccoli; stir-fry for 2 minutes until they begin to soften.
03 - Incorporate bell pepper, sugar snap peas, garlic, and ginger; stir-fry 2 to 3 minutes until fragrant and tender.
04 - Push vegetables aside; add chilled rice in an even layer. Increase heat to high and allow rice to cook undisturbed for 2 minutes to develop crispiness.
05 - Stir rice with vegetables. Drizzle in sesame oil, soy sauce, and rice vinegar; add chili flakes if desired.
06 - Stir-fry all ingredients together for 2 to 3 minutes until rice is heated through and slightly crispy.
07 - Remove from heat, fold in green onions, and taste to adjust seasoning as necessary.
08 - Divide into bowls; garnish with toasted sesame seeds, chopped cilantro, and lime wedges if using.
